“All Around the World”

Dinner

one ceviche abalone, radishes, satsuma, basil, chevre LePorte "Le Boquet" Sauvignon Blanc, Loire Valley, France, 2008

two gumbo seafood cannelloni, dark roux, trinity salad Heidler Gruner Veltliner, Kamptal, Germany, 2009

three lomo littleneck clams, saffron, black garlic, crispy relish Morey Coffinet Bourgogne Rouge, Bourgogne, France, 2009

four greens hearts of palm, smothered greens, smoky broth Morey Coffinet Bourgogne Rouge, Bourgogne, France, 2009

five sable cockscomb, carrot puree, vadouvan, carrot top puree, cilantro bavarois Copain "Tous Ensemble" Pinot Noir, Alexander Valley, California, 2008

six christmas goose sauce apicius, braised sunchokes, panisse, elderberry jus Villa Creek "Avenger" Syrah, Paso Robles, California, 2008

seven pumpkin cheesecake cream cheese parfait, pumpkin cake, poached pears, smoky pumpkin butter Lucien Albrecht Crement de Alsace Brut Rose, Alsace, France, NV

This menu is developed and prepared for you by Executive Chef Josh Galliano at Monarch Restaurant